Restaurant Projects
Restaurant MEP Design — Job Design Development
A Client will develop a floor plan for their project. Their plan will consist of:
- Designated area for dining, restrooms, service areas, kitchen, storage areas.
- The locations for all equipment that is required for the restaurant.
- specifications of the equipment for us to coordinate any utility connections.
- A lighting layout with light fixture information, but we may provide that to the client if requested.
- If the building is new,architectural drawings of the building or a tenant space in the building to be used by the restaurant.
- If the location is an existing building or tenant space, drawings of the previous space may be available for reference.
The MEP design will utilize all the above information to determine the water, sanitary, HVAC and electrical systems.
The Plumbing design starts with reviewing the plumbing fixtures required for the project. The demand for domestic water and sanitary usage is determined by the type and number of the plumbing fixtures. After the demand is calculated, the main domestic water service line can be sized. The sanitary lines will be sized in a similar fashion. A restaurant requires a grease interceptor to be included to the sanitary to separate all fats, oils and grease from food production. A Natural Gas system, used for heating and any cooking equipment, is also sized from the input requirements and location of the equipment itself.
Once the main services are sized and located, the distribution piping can be designed for the building with all branch lines, valves, and accessories sized for each room and its equipment. Water heaters are also sized and located as required.
The Mechanical design starts with performing calculations of the building for sizing the HVAC system. This is done by measuring the volume of the spaces within the building, the exterior wall orientation of the building with regards to North, size and location of the windows within those walls. Also to be included is the number of people, the amount of lighting and equipment that gives off heat. That information is fed into a computer program that will then calculate the amount of cooling and heating required for the spaces. Those calculations are then used to determine the size of the system needed to meet those demands.
A restaurant typically will also require a kitchen exhaust hood over the cooking equipment that includes an exhaust fan and make-up air unit to provide supply air directly to the hood. The HVAC design will consist of laying out ductwork to distribute air evenly throughout the space to provide a comfortable environment, with exhaust also designed for the restrooms.
The electrical design starts with reviewing the electrical equipment and light fixtures required for the project. After the demand is calculated, the main electrical service can be sized.
Once the service is sized and located, the system can be designed for the building with distribution panels placed for each floor. Wiring circuits were then laid out for power and lighting per the needs of each floor plan.
Our designing uses the plans provided to us from the client and places information in a set of drawings showing the respected disciplines design overlaid on the plans with noting and details providing contractors direction for the construction and installation of the individual systems.
The final overall design of all systems is completed through coordination with the client and contractors to the satisfaction of the owner and all building codes. During the construction process, we continue to provide information and direction as required to meet any issues that arise and work with those on site to find solutions until the project is finished and the tenant occupies the building.